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Chickpea Tikka Masala

Chickpea Tikka Masala

with Basmati, Yogurt, and Cilantro

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This traditional Indian dish is famous for a good reason. Nutty chickpeas are stewed in a fragrant tomato stew flavored with ginger, garlic, spicy peppers, and curry. Fluffy basmati rice soaks up the delicious sauce while cool yogurt and cilantro add brightness.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 thumb

Ginger

¼ ounce

Cilantro

6 ounce

Green Beans

1 unit

Serrano Pepper

13.4 ounce

Chickpeas

¾ cup

Basmati Rice

1 teaspoon

Curry Powder

14 ounce

Diced Tomatoes

5.3 ounce

Yogurt

(ContainsMilk)

Not included in your delivery

box

Salt

box

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
Fat8 g
Saturated Fat0 g
Carbohydrate112 g
Sugar14 g
Dietary Fiber19 g
Protein29 g
Sodium547 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

In a small pot, bring 1 ½ cups water to boil with a large pinch of salt. Halve, peel, and dice the onion. Peel and mince 2 Tablespoons ginger. Mince the serrano, removing the ribs and seeds if you prefer less heat. Drain and rinse the chickpeas. Finely chop the cilantro. Trim, then cut the green beans into 2-inch pieces.

2

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

3

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the curry powder, ginger, and as much Serrano pepper as you like to the pan. Cook, tossing for 2-3 minutes, until very fragrant. Season with salt and pepper.

4

Add the chickpeas, diced tomatoes, ½ cup water, and the green beans to the pan and simmer for 15 minutes, until thickened. Season with salt and pepper.

5

Stir ¼ cup yogurt and half the cilantro into the pan. Season to taste with salt and pepper.

6

Finish and Plate: Serve on a bed of basmati rice, garnish with the remaining cilantro and yogurt. Enjoy!